Singapore Noodles
Description
Here is a slightly spicy curry dish of Singapore angel hair noodles with a medley of veggies, shrimp, chicken, and pork. It's an Asian way to clear out the fridge.
Ingredients
•
1 pound dry vermicelli pasta
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2 skinless, boneless chicken breast halves - cut into strips
•
2 butterfly pork chops, thinly sliced
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2 cloves garlic, crushed
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3 tablespoons vegetable oil
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1/2 onion, thinly sliced
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2 carrots, thinly sliced
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2 stalks celery, thinly sliced
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1/2 (12 ounce) package frozen shrimp, thawed
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1 cup bean sprouts
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2 tablespoons soy sauce
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3 tablespoons yellow curry powder
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1/4 cup water
Directions
1
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2
Heat oil in a deep skillet or fry pan over medium-high heat. Add chicken, pork, and garlic; cook until browned.
3
Reduce heat to medium-low. Add onion, carrots, and water; cover and steam for 5 minutes. Stir in celery and shrimp; cover and steam for 2 minutes.
4
Mix in bean sprouts, soy sauce, and curry powder; stir together until blended and hot, 4 to 5 minutes.
5
Add noodles to the skillet; toss well.